how to cut a cantaloupe

How to Cut a Cantaloupe: Recipe by The Local Forkful
No one should be intimidated by the breaking down of produce, but many are. It is pretty simplistic in nature and everyone has their own method. I tried to keep it as simple as possible. Let me know what you think.
How to Cut a Cantaloupe: Recipe by The Local Forkful
Step 1. Cut both ends off of the cantaloupe.
How to Cut a Cantaloupe: Recipe by The Local Forkful
Step 2. Remove the seeds from the center with a spoon. Be careful not to apply a lot of pressure as you don not want to bruise your fruit. Cut the cantaloupe in to quarters.
How to Cut a Cantaloupe: Recipe by The Local Forkful
Step 3. Using a pairing knife follow the shallow green line between the skin and the fruit all the way around the cantaloupe with your knife slightly inverted at an angle. Remove any unwanted green from the fruit.
How to Cut a Cantaloupe: Recipe by The Local Forkful
Step 4. Humor me for a moment. There was a thunderstorm attacking me a this point so I forgot to take photos of the fruit being cut into eights before chunks. That’s food blogger real life, my friend. Any-who, cut the cantaloupe in to the desired size you would like according to what you are using it for.
How to Cut a Cantaloupe: Recipe by The Local Forkful
I personally enjoy eating any kind of melon with kosher salt. It’s a beautiful marriage of flavors. The sweet and savory makes for a great summer time snack to enjoy while reading a book on the veranda. Sounds Nice! huh?

     Cantaloupe is in season from June through August, but you can find it all year round. It’s one of my favorite #summergolds and should be enjoyed before peak season is over. Don’t let it pass you by.

What is your favorite way to eat melon?

Food Blogger Outtake: Real Life

How to Cut a Cantaloupe: Recipe by The Local Forkful
This miniature monsoon totally blind-sided me from out of the middle of no where. I thought I would share this with you so you didn’t think it was just fun and games. Who am I kidding? It is most of the time.

Mint & Basil Cantaloupe Granita

Sometimes ice cream just won’t cut it, wait, scratch that! Ice cream will always cut it but sometimes your taste buds desire a different chilling experience. And you can get it all in this simple granita recipe that will satisfy your thirst and relieve your hot weather blues. I remember the first time I discovered this stuff. I made it with Blue Raspberry Kool-Aid. No, not grape, don’t judge me, but it was still amazing. I hope you love it now as much as I did then.

Mint & Basil Cantaloupe Granita

1 medium cantaloupe
1/4 granulated sugar
1/4 orange juice
5-8 leaves fresh mint
4-5 leaves fresh basil

1. Cut your cantaloupe in half. Use a large spoon or ice cream scoop to remove the seeds. Now you can either opt to scoop the fruit out using the ice cream scoop. Or resort to that culinary talent and cut the fruit into quarters and filet it off the rind.

2. Place fruit into blender or food processor with the sugar, orange juice, and herbs. You might need to do this in smaller batches if it won’t all fit, which is fine.

3. Taste mixture to check for sugar content. You might desire to add more. If not, pour mixture into a 13×13 cake pan, or casserole dish. Place in the freezer. You can either let it freeze over night or if you wish to use it same day. Then start 3 hours prior to usage, and you can revisit the mixture every thirty minutes for a broken glass like texture or fully freeze and scrape with a fork or ice cream scoop for a more snow-like consistency. Either way enjoy!

Garnish: I used a little coarse flake kosher salt, because I think cantaloupe and salt work so well together; or just some fresh berries will work.